8-10 portions


15 min.


2 hours

Schweinebraten mit Dunkelbier Soße

Bavarian Pork Pot Roast with Dark Beer Sauce

This Bavarian roast is easy to prep and a perfect entree for every Oktoberfest dinner.


Bavarian Pork Roast Recipe

Bavarian Pork Pot Roast with Dark Beer Sauce

Angela Schofield
5 from 2 votes
Prep Time 15 mins
Cook Time 2 hrs
Course Main Course
Cuisine German
Servings 8 - 10 portions


  • 4 pounds pork roast
  • 1 tbsp. caraway
  • 1 tsp. marjoram
  • 1 tbsp. coarse salt
  • 1/2 tbsp. coarse pepper
  • 2 tbsp. lard
  • 2 large onions
  • 2 tsp. garlic paste
  • 1 large carrot
  • 1/2 celery root or 2 small parsnip
  • 1 large leek
  • 2 cups dark beer
  • 1 cup beef broth
  • 2 tbsp. corn starch
  • 1/4 cup water


  • Wash pork roast and pat dry.
  • Mix caraway, garlic paste, salt, pepper and rub pork roast from all sides.
  • Clean and chop leek, carrots, celery root or turnips roughly.
  • In a large dutch oven melt lard over medium-low heat.
  • Cut onions into large slices, set into pot, and place roast on onions.
  • Add beer, broth and vegetables.
  • Bring to a boil and cover with lid.
  • Simmer on medium low heat for about 1 hour.
  • Turn roast and simmer for another hour.
  • Remove roast to a plate to rest and keep warm.
  • Strain the liquid into a small sauce pan.
  • Mix corn starch into 1/4 cup water and add to sauce pan.
  • Cook and whisk gravy to thicken, about 5 minutes.
  • Season to taste.

Serving Tip:

Serve with potato or bread dumplings and sauerkraut or another vegetable side.